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Tuesday, October 1, 2013

chicken enchilada pasta

2:11 AM
Mexican food and pasta I think so! When I could not decide what to make and was sick of the traditional pasta and tomato sauce, and wasn't in the mood for taco's I made this. You can make it in a skillet version or bake it off. I liked the baked version better. It was a hit. Usually when I make "nontraditional" things my family gives me the what the heck is this look. They are all such a meat and potatoes clan. So when  you are in the mood for a pasta with a twist give this a try!

  • 2 Tbsp vegetable oil
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 lb. chicken breast
  • 1 cup enchilada sauce**
  • ½ cup sour cream
  • 12 oz. uncooked pasta
  • 1 cup shredded monterrey jack
  • 2-3 whole green onions

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